{"id":4646,"date":"2025-10-27T11:01:47","date_gmt":"2025-10-27T15:01:47","guid":{"rendered":"https:\/\/www.boxerbrand.com\/blog\/?p=4646"},"modified":"2025-10-27T14:47:24","modified_gmt":"2025-10-27T18:47:24","slug":"sushi-served-right-in-a-japanese-garden-in-maine","status":"publish","type":"post","link":"https:\/\/www.boxerbrand.com\/blog\/sushi-served-right-in-a-japanese-garden-in-maine\/","title":{"rendered":"Sushi Served Right\u2014In a Japanese Garden in Maine"},"content":{"rendered":"
\"Yosaku
Yosaku Restaurant\u00a0in Portland, Maine serves sushi with a side of tranquility in their Japanese garden with waterfall<\/figcaption><\/figure>\n

There was a time when Rattanak \u201cRam\u201d Tray wondered if working in restaurants could ever be a \u201creal\u201d career.<\/p>\n

\u201cI\u2019d been in restaurants since I was 14,\u201d he recalls. \u201cBut I wasn\u2019t sure I could build a future in them. So, I decided to go to college and study accounting. That\u2019s when I realized I didn\u2019t want to be stuck in a cubicle for the rest of my life.\u201d<\/p>\n

Today, far from any cubicle, the chef-owner of\u00a0Yosaku Restaurant<\/a>\u00a0in Portland, Maine spends his days selecting fish at the docks, refining his sushi menu, and greeting guests who dine beside his restaurant\u2019s tranquil Japanese garden.<\/p>\n

Boxerbrand:\u00a0You mentioned you once felt restaurants weren\u2019t a \u201creal\u201d job. What changed your mind?<\/strong><\/h2>\n

Ram: I grew up locally and started working in restaurants as a dishwasher when I was 14. My mom and I didn\u2019t have much; we lived in apartment buildings, sometimes on food stamps. As soon as I could, I went to work to help out. Back then, I didn\u2019t see the restaurant industry as a respectable career path. I wanted something \u201cbetter,\u201d so I went to college for accounting. I thought I had it all figured out, but I quickly learned that wasn\u2019t the life I wanted.<\/p>\n

Boxerbrand:\u00a0What brought you back to restaurants?<\/strong><\/h2>\n

Ram:\u00a0In the early 2000s, Chef Takahiro Sato opened Yosaku to share Japanese culture in Portland through its cuisine. I already had experience as a sushi chef when he hired me, and I worked alongside him from the start. In 2022, after nearly 20 years, I had the opportunity to buy the restaurant and continue his vision with my own interpretation.<\/p>\n

During those years, Tak became like a father figure. He led by example and was an incredible workhorse who showed me that nothing comes easy. The timing worked out perfectly for me to step in when he decided to retire.<\/p>\n

Boxerbrand:\u00a0Buying a restaurant is a big financial step. How did you make it happen?<\/strong><\/h2>\n

Ram:\u00a0My wife and I planned for it early on. From the start, I invested in real estate; buying, improving, and refinancing properties over time. After 20 years, I had built a strong enough portfolio to make the down payment on Yosaku.<\/p>\n

I think my background in accounting helped. And growing up with very little taught me to save. As a kid, I collected bottles and cans for extra money. So when I started earning, I was determined to make my money work for me.<\/p>\n

Boxerbrand:\u00a0How does that work ethic show up in your restaurant today?<\/strong><\/h2>\n

Ram:\u00a0I\u2019m most proud of the quality of our seafood. I personally go down to the docks early in the morning to hand-select tuna. The fishermen know me and will flag me when they see a perfect cut\u2014the kind where the fat runs beautifully through the meat.<\/p>\n

For example, our spicy tuna roll uses fresh tuna, while many restaurants use frozen blocks. The difference in taste is huge.\u00a0 First-timers are often surprised by how much more vibrant and clean the flavor is.<\/p>\n

We also make our soba and buckwheat noodles in-house every day. That\u2019s rare, even in top-tier restaurants. The result is a stronger, more flavorful experience that guests really notice.<\/p>\n

Boxerbrand:\u00a0Tell us about Yosaku\u2019s famous Japanese garden.<\/strong><\/h2>\n

Ram:\u00a0The garden is original to the restaurant and was built 20 years ago by a Japanese gardener. It features a fountain and cherry blossom trees. Three years ago, I added a 60-seat covered patio overlooking the garden, complete with heat lamps for cooler weather.<\/p>\n

Those garden seats are always in high demand. We don\u2019t take reservations, so it\u2019s first-come, first-served, and when we open, there\u2019s always a line at the door for them.<\/p>\n

Boxerbrand:\u00a0Portland\u2019s restaurant scene is famously competitive. How has Yosaku stayed strong for so long?<\/strong><\/h2>\n

Ram:\u00a0Portland is tough. It\u2019s a food town with high standards and lots of tourism. But we\u2019ve earned a loyal following and consistent recognition as one of the city\u2019s best restaurants.<\/p>\n

We focus on consistency and relationships. Many of our team members have been with us for years, and customers love seeing familiar faces. That connection keeps people coming back.<\/p>\n

At Yosaku Restaurant, Ram Tray has built more than a career\u2014he\u2019s created a lasting culinary destination where precision, passion, and a bit of Japanese serenity come together in the heart of Maine. Yosaku Restaurant uses Boxerbrand’s Caf\u00e9 Line<\/a> menu covers<\/a> in their table presentation. Thank you!<\/em><\/p>\n

\n","protected":false},"excerpt":{"rendered":"

There was a time when Rattanak \u201cRam\u201d Tray wondered if working in restaurants could ever be a \u201creal\u201d career. \u201cI\u2019d been in restaurants since I was 14,\u201d he recalls. \u201cBut I wasn\u2019t sure I could build a future in them. So, I decided to go to college and study accounting. That\u2019s when I realized I didn\u2019t want to be stuck in a cubicle for the rest of my life.\u201d Today, far from any cubicle, the chef-owner of\u00a0Yosaku Restaurant\u00a0in Portland, Maine…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":4664,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[2],"tags":[30,387,241,437,33,14,652,133],"class_list":["post-4646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant","tag-boxerbrand","tag-cafe-menu-covers","tag-hospitality","tag-maine","tag-menu-covers","tag-restaurant","tag-sewn-edge","tag-sushi"],"acf":[],"yoast_head":"\nSushi Served Right\u2014In a Japanese Garden in Maine | Boxerbrand<\/title>\n<meta name=\"description\" content=\"Today, far from any cubicle, the chef-owner of Yosaku Restaurant in Portland, Maine spends his days selecting fish at the docks. 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